Pasta Fagioli Recipe
One-pot comfort Italian soup that’s hearty, homemade, and oh-so-delicious.
Pasta Fagioli Recipe blends tender beans, al dente pasta, and rich tomato broth into a vegetarian comfort food classic you can whip up in under an hour.
Full Recipe Introduction
Pasta Fagioli—literally “pasta and beans”—is a rustic Italian soup with roots in humble household kitchens. It’s unique because it marries simple pantry staples—canned tomatoes, dried pasta, and white beans—into a nourishing meal that tastes like it’s been simmering for hours. What makes this recipe special? I boost flavor with a splash of red wine vinegar and finish with fresh parsley, and honestly, it never fails to warm hearts on chilly nights. I love serving it at cozy family dinners or bringing a ladleful to potlucks. According to Google Trends, searches for “Pasta Fagioli Recipe” spike every January, so it’s the perfect comfort food for winter.
Why You’ll Love This Recipe
- No oven needed—one-pot simplicity
- Ready in about 45 minutes, even on busy weeknights
- Uses pantry staples: beans, pasta, tomato—great for last-minute meals
- Vegetarian and easily made vegan (just swap the Parmesan)
- Hearty enough to satisfy meat-lovers, yet light enough for lunch
- Layered flavors from garlic, oregano, and a touch of crushed red pepper
- Customizable: add greens, swap beans, or toss in sausage
- Leftovers taste even better the next day
Ingredients
• 2 tablespoons extra-virgin olive oil (try California Olive Ranch)
• 1 medium onion, finely diced (Vidalia or sweet onion for gentle sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (for that classic mirepoix base)
• 3 cloves garlic, minced (garlic press recommended)
• 1 teaspoon dried oregano (sub: chopped fresh oregano, 1 tablespoon)
• ¼ teaspoon crushed red pepper flakes (optional—add more for a kick)
• 1 (28-ounce) can diced tomatoes (San Marzano style for richer taste)
• 4 cups low-sodium vegetable broth (Kettle & Fire or homemade)
• 1 (15-ounce) can cannellini beans, drained and rinsed (or Great Northern beans)
• 1 cup dried small pasta (ditalini, elbow macaroni, or small shells)
• 2 cups baby spinach or kale (optional for extra veggies)
• 2 tablespoons red wine vinegar (for brightness at the finish)
• Salt and black pepper, to taste
• ¼ cup grated Parmesan cheese (omit or use nutritional yeast for vegan)
• Fresh parsley, chopped, for garnish
Directions
- Heat oil in a heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté until veggies soften and onion is translucent, about 5–7 minutes. You want a gentle sizzle—if veggies brown too fast, turn the heat down.
- Stir in garlic, oregano, and red pepper flakes; cook for 30 seconds until fragrant, then pour in the canned tomatoes with their juices. Use the back of your spoon to break up any large tomato pieces.
- Pour in vegetable broth and bring to a gentle boil. Taste the broth—this is the base of your soup, so adjust salt and pepper now.
- Add beans and pasta. Reduce heat to maintain a simmer. Cook, uncovered, stirring occasionally to prevent pasta from sticking, until pasta is al dente (check package times, usually 8–10 minutes).
- If you’re adding greens, stir in spinach or chopped kale about 2 minutes before pasta is done. They’ll wilt in no time, adding color and nutrients.
- Remove from heat, stir in red wine vinegar and Parmesan cheese. The vinegar brightens the tomato, and the cheese makes it creamier—trust me, it’s magic.
- Ladle into bowls, sprinkle with chopped parsley, and drizzle a little extra olive oil if you like. Serve with crusty bread for dipping.
Servings & Timing
Yields: 6 generous bowls
Prep Time: 10 minutes (dice, measure, rinse)
Cook Time: 35 minutes (sauté + simmer + pasta)
Total Time: 45 minutes—perfect for a weeknight meal that tastes like you spent hours on it!
Variations
• Swap cannellini beans for kidney or pinto beans for a different texture.
• Stir in cooked Italian sausage or bacon bits for a meaty twist.
• Use gluten-free pasta to keep it friendly for gluten sensitivities.
• Add a tablespoon of tomato paste for a deeper tomato punch.
• Finish with a dollop of pesto instead of parsley for basil lovers.
• Stir in a half-cup of frozen peas at the end for extra sweetness.
Storage & Reheating
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze cooled soup in freezer-safe containers for up to 3 months.
To Reheat: Thaw overnight in fridge (if frozen), then warm on stove over medium-low, adding a splash of broth if too thick. For microwave, cover loosely and heat in 1-minute bursts.
Make-Ahead: Prep veggies and measure spices ahead; store in baggies in fridge and simply dump into pot when you’re ready.
Notes
• I learned that rinsing beans twice helps remove excess starch and improves soup clarity.
• If your soup tastes flat, a tiny pinch of sugar can balance tomato acidity.
• For a creamier finish, mash a quarter of the beans against the pot wall before adding pasta.
• Stir gently when pasta is cooking; over-stirring can make it gummy.
• Leftovers allow flavors to mingle—soup often tastes better the next day.
FAQs
Q: Can I use dried beans instead of canned?
A: Absolutely—soak 1 cup dried beans overnight, then cook until tender before adding to soup (adds about 30 minutes).
Q: My soup is too thin; how do I thicken it?
A: Mash a few beans in the pot or stir in 1–2 tablespoons tomato paste.
Q: Can I skip the vinegar?
A: You can, but you’ll miss the bright lift; lemon juice works as a substitute.
Q: How spicy is it?
A: Mild by default; adjust crushed red pepper to suit your heat preference.
Q: Is this soup vegan?
A: Yes, just leave out the Parmesan or swap with vegan cheese.
Q: Can I freeze cooked pasta in the soup?
A: It’s better to freeze soup without pasta; add fresh pasta when reheating.
Q: What garnish works best?
A: Fresh parsley or basil, extra olive oil, and a grating of Parmesan all work wonders.
Q: How do I prevent pasta from sticking?
A: Stir occasionally and maintain a gentle simmer—don’t let it boil too hard.
Conclusion
Pasta Fagioli Recipe is your go-to cozy Italian Soup for busy nights, potlucks, or any time you crave a warm hug in a bowl. With simple ingredients, one-pot ease, and customizable options, it checks all the boxes for comfort food. Give it a try, let me know how it turned out in the comments, and explore my other cozy soups for more homemade deliciousness!
Pasta Fagioli Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh parsley chopped
- 4 cups low-sodium vegetable broth (Kettle & Fire or homemade)
- 1 cup dried small pasta ditalini, elbow macaroni, or small shells
- 2 tablespoons red wine vinegar for brightness at the finish
- ¼ cup grated Parmesan cheese (omit or use nutritional yeast for vegan)
- 2 cloves garlic minced (garlic press recommended)
- 1 teaspoon dried oregano (sub: chopped fresh oregano, 1 tablespoon)
- 1 (28-ounce) can diced tomatoes San Marzano style for richer taste
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté until veggies soften and onion is translucent.
- Stir in garlic, oregano, and red pepper flakes; cook for 30 seconds until fragrant, then pour in the canned tomatoes with their juices.
- Pour in vegetable broth and bring to a gentle boil. Taste the broth and adjust salt and pepper.
- Add beans and pasta. Reduce heat and simmer until pasta is al dente.
- If adding greens, stir in spinach or chopped kale. Remove from heat, stir in red wine vinegar and Parmesan cheese.
- Ladle into bowls, sprinkle with chopped parsley, and drizzle a little extra olive oil. Serve with crusty bread for dipping.
